Preheat oven to 325 degrees Fahrenheit.

Heat the extra virgin olive oil on high in a large nonstick skillet. Add onions and sauté for four to five minutes, until they start turning translucent.

In a medium bowl, combine all the ingredients for the BBQ sauce.

Add the garlic and sauté another three minutes. Remove the onions and garlic from the pan into a bowl.

In a large mixing bowl, place the brisket and add half of the BBQ mixture. Rub generously.

In same pan as the sautéed onion mixture, add one tablespoon oil and let the pan get hot. Place the meat in the pan.

Braise each side of the meat for five to six minutes. Remove to a nine- by 13-inch baking pan.

The onion-garlic mixture should then be placed in the bowl the meat was mixed in, followed by the beef broth. Mix well. Pour broth over the brisket and cover tightly.

Add the broth mixture and four tablespoons of BBQ sauce mixture to the hot skillet, then lower the heat to simmer. Make sure to mix the bits of meat from the bottom of the pan into the broth.

Cook the brisket for three hours. After one and a half hours, turn over the meat in the baking pan. Then cover tightly and continue cooking.

Remove from oven and uncover. Let cool for 30 minutes. The meat should pull with a fork or by hand while still warm.

Take the pulled meat and place on slices of the French baguette. Use remaining BBQ sauce for the side.

Preheat oven to 350 degrees Fahrenheit.

Add bag of green beans and seasonings into a large mixing bowl. Toss well.

Place green beans on lined cookie sheet and spray top generously with cooking spray.

Cook in oven for six minutes. Rotate and cook another four minutes. Remove and let cool.